Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels
| Autor: | Alejandra Beatriz Camargo, Marcos Andrés Maza, Ana Cristina Sánchez-Gimeno, Juan Manuel Martínez, Guillermo Cebrián, Ignacio Álvarez, Javier Raso |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Health (social science) business.product_category Sensory system Plant Science lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Sensory analysis Article sensory analysis 0404 agricultural biotechnology Untreated control SENSORY ANALYSIS 010608 biotechnology Bottle lcsh:TP1-1185 Food science Grenache purl.org/becyt/ford/2.11 [https] Skin maceration Wine MACERATION-FERMENTATION Chemistry fungi Color intensity food and beverages 04 agricultural and veterinary sciences respiratory system PEF 040401 food science POLYPHENOL EXTRACTION respiratory tract diseases polyphenol extraction purl.org/becyt/ford/2 [https] Polyphenol GRENACHE maceration-fermentation business Food Science circulatory and respiratory physiology |
| Zdroj: | Foods, Vol 9, Iss 542, p 542 (2020) CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET Zaguán. Repositorio Digital de la Universidad de Zaragoza instname Zaguán: Repositorio Digital de la Universidad de Zaragoza Universidad de Zaragoza Foods Volume 9 Issue 5 |
| ISSN: | 2304-8158 |
| Popis: | The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging, were compared. Immediately prior to aging in bottles or in barrels, enological parameters that depend on phenolic extraction during skin maceration were higher when grapes had been treated with PEF. In terms of color intensity, phenolic families, and individual phenols, the wine obtained with grapes treated by PEF followed an evolution similar to untreated control wine in the course of aging. Sensory analysis revealed that the application of a PEF treatment resulted in wines that are sensorially different: panelists preferred wines obtained from grapes treated with PEF. Physicochemical and sensory analyses showed that grapes treated with PEF are suitable for obtaining wines that require aging in bottles or in oak barrels. Fil: Maza, Marcos Andres. Universidad de Zaragoza; España. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias; Argentina Fil: Martínez Herrera, Juan Manuel. Universidad de Zaragoza; España Fil: Cebrián, Guillermo. Universidad de Zaragoza; España Fil: Sánchez Gimeno, Ana Cristina. Universidad de Zaragoza; España Fil: Camargo, Alejandra Beatriz. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Álvarez, Ignacio. Universidad de Zaragoza; España Fil: Raso, Javier. Universidad de Zaragoza; España |
| Databáze: | OpenAIRE |
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